Onions in cooking are used in raw, boiled, fried, pickled and salted types. Although to preserve all the useful properties, minimal thermal exposure is recommended. Onions can be both a flavor seasoning for the main dish (and it is combined with meat, fish, rice, potatoes, flour products, cottage cheese, and other vegetables), and the basis of the recipe. Many national cuisines have their own “branded” culinary products, in which onions can be called a key ingredient: French onion soup, British onion pie, etc. There are some culinary tricks that will allow you to cook this product (or a dish based on it) as tasty as possible: If you add a little granulated sugar to the oil during frying, the onions will brown better. So that the chopped onion does not burn during sauteing, before sending it to the frying pan, you should roll the “straw” in flour. Then it will simply acquire a reddish hue. Onions can be added to minced meat not only to improve the taste, but also to extend the shelf life of the meat part. To get rid of onion bitterness in the manufacture of salads, raw onions are slightly scalded with boiling water, and hands and knife are smeared with wet salt.
When choosing onions, preference should be given to dense clean heads, without damage, holes and stains. The sweetness-bitterness of a vegetable depends not only on the variety, but also on the length of daylight in the place of cultivation (southern onions are considered sweeter), the mineral content of the soil, the softness of the climate, the abundance of precipitation, etc. For example, with a large amount of annual precipitation, sulfur is actively washed out of the soil, which creates prerequisites for growing a sweeter vegetable. However, in general, it is believed that white varieties have a stronger flavor and are better suited for filling pies, red and purple ones have a sweet taste and are well combined in salads and marinades, and the Spanish variety is softer and sweeter, as well as onions with yellow–brown husks are better suited for frying.
My favorite summer snack. Unlike the previous recipe laid out by me, the vegetables in this salad are fried, and plus, combined with mayonnaise and cheese, it turns out quite satisfying. For some, it may be a snack, but it replaces lunch or dinner for me. It is prepared quite simply and quickly.
Another chicken breast))). The recipe is incredibly simple, and the breast turns out fantastically juicy and very tasty – minimum calories – in a word, Italy! It is very tasty to serve with toasted croutons!
If you are a lover of seafood, and mussels in particular… or if you are lucky enough to live near the sea (or you just sell fresh mussels), then it will not be difficult for you to prepare a dish … (not counting, of course, the process of cleaning the mussels themselves). And I strongly advise you to try this dish! The amount of all ingredients in the recipe is indicated for 1 kg of mussels, therefore, in case of an increase in their number, increase the other components of the dish!
A dish for those who like seafood, in this case – mussels. the recipe is very simple. The taste is sharp, spicy, with cheese, cream, seafood. Great for a festive table.
This dish is suitable not only for those who adhere to fasting, but also for all those who just follow their diet and figure. This dish is prepared easily and unpretentiously. And it’s incredibly delicious.
To be honest, I’ve never cooked paella before, for me it was something unprecedented, difficult and unattainable, but after cooking it for the first time, I couldn’t stop!!! Everything was so simple and so delicious that I started experimenting. I’ll show you my favorite option!!!
Mussels have been harvested on the coast for thousands of years. In the menu of the small coastal restaurants of Tessalonika you can find numerous dishes of mussels… This dish is consonant with Spanish paella, but, nevertheless, it is original and unique!
